Red Wine Pot Roast

December 17, 2011

This is slow cook recipe, which means you can throw it all together in the morning and come home to a delicious dinner with relatively little effort. It is great served with mashed potatoes and carrots.

You will need:

  • 4-lb roast, trimmed of as much fat as possible
  • 1/2 t salt
  • 1/2 t cracked pepper
  • 1/2 t oregano
  • 1/2 t basil
  • 1/2 t garlic powder
  • 1 c red wine
  • 2/3 c ketchup
  • 3 T soy sauce
  • 1 T Dijon mustard
  • 2 cloves garlic, minced
  • 2 T brown sugar
  • 1 medium yellow onion, sliced
  • 3 T butter (optional)
  • 3 T flour (optional)

Then you will…

  1. Pat the roast dry with a paper towel.
  2. In a small mixing bowl, combine the salt, pepper, oregano, basil and garlic powder. Rub the spice mixture onto both sides of the roast.
  3. Heat a large nonstick skillet over medium-high heat and lightly spray with non-stick cooking spray.
  4. Brown both sides of the roast, about 4-5 minutes each side.
  5. Transfer to a slow cooker.
  6. In a medium bowl, combine the red wine, ketchup, soy, mustard, garlic and brown sugar.
  7. Top the roast with the sliced onion and pour the sauce over the top.
  8. Cover and cook on LOW for 6 to 8 hours. Remove the roast for serving.
  9. If you prefer a thicker sauce, melt 3 tablespoons of butter in a medium sauce pan. Mix in 3 tablespoons of flour. Add the sauce from the cooker and whisk together. Allow to simmer until thickened.

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